KARAKTERISTIK EDIBLE FILM BERBASIS PATI JAGUNG DAN ALGINAT DENGAN PENAMBAHAN EKSTRAK JAHE

Edible film is one of the commonly used alternatives as an environmentally friendly packaging material to mitigate negative environmental impacts. Corn starch is chosen as the main ingredient, the corn starch component is necessary because corn starch has a starch content of about 70% of the weight of corn. The content of substances in ginger is essential oil, zingiberon, zingiberin, zingibetol, barneol, camphor, folandren, sineol, gingerin, vitamins, resin carbohydrates and organic acids. This research was conducted to obtain an optimal edible film formulation with corn starch base ingredients with the addition of ginger extract has good antioxidants with added alginate concentration as a stabilizer and glycerol plastizer in film making to improve the physical and mechanical properties of edible film. This research method only one stage, namely the stage of making edible films. The design used is a Factorial Group Random Design with two factors. The first factor is the concentration of corn starch The data obtained were analyzed using Analysis of Variant (ANOVA) and continued with Duncan’s Multiple Range Test (DMRT) comparative test with a real level of 5% (α=0.05). This study shows the results that there is an interaction between the concentration of corn starch and alginate on the tensile strength and elongation of the resulting edible film. The second is the addition of corn starch and alginate concentrations with a significant effect on solubility, and the rate of transparency of edible film water vapor. The third addition of corn starch and alginate concentration has a significant effect on the tensile strength, elongation, transparency, solubility, and transparency rate of edible film water vapor.